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Serves/Makes:4 or more
- 2 tsp (10 ml) finely minced garlic
- 1 tbsp (15 ml) soy sauce
- 2 tbsp (30 ml) brown sugar, packed
- 1/4 tsp (1 ml) ground allspice
- 1/4 tsp (1 ml) cayenne
- 1/2 tsp (2 ml) salt, or to taste
- 4 lbs (1.8 kg) to 4-1/2 lbs (2 kg) picnic shoulder, rind removed (trimmed weight)
- 2-1/2 cups (600 ml) beer
- 2 bay leaves
- 6 cups (1425 ml) tightly packed, sliced onion
- 2 tbsp (30 ml) cornstarch dissolved in 3 tbsp (45 ml) water
- In a small bowl, make a paste by mashing together the garlic, soy sauce, sugar, allspice, cayenne, and salt.
- Rub into the picnic shoulder.
- Pour the beer into the cooker and add the bay leaves.
- Set the rack in place.
- Place half the onions on the rack and set the pork on top.
- Spread the remaining onions over the pork.
- Lock the lid in place and over high heat bring to high pressure.
- Adjust the heat to maintain high pressure and cook for 55 minutes.
- Let the pressure drop naturally or use a quick-release method.
- Remove the lid, tilting it away from you to allow any excess steam to escape.
- Check the pork for doneness with a meat thermometer inserted into the center. It should register 170 degrees (80 C.). If not, lock the lid back in place and return the pork to high pressure for a few more minutes.
- Remove pork to a platter and set aside in a warm place.
- Remove the rack.
- If there is more than 2 cups (475 ml) of sauce, boil vigorously over high heat to reduce.
- Whisk in just enough of the cornstarch solution to thicken the gravy while cooking at a low boil for 2 to 3 minutes.
- Remove the bay leaves, carve the pork, and pour over the gravy.
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